Developing a love for culinary creativity in his family's restaurant kitchen in Graz, Austria, Chef Robert Lang's career has lead him to Alpine ski resorts, sun-drenched hostelries in tropical climates, and eventually, to his permanent home in our Chicago fine dining establishment as Stetson's Chop House and Hyatt Regency Chicago's Executive Chef.
Chef Lang graduated from the hotel school Bad Gleichenbuerg in Austria and has held several culinary positions in various countries including Switzerland, Israel, and Germany. Lang joined Hyatt Hotels in 1979 as a Sous Chef at Hyatt Regency Chicago. Since joining Hyatt, he has also worked as the Sous Chef at Hyatt Regency Acapulco and Executive Chef at Hyatt Regency O'Hare. In 1986, Lang helped open the Hyatt Regency Waikoloa on the Big Island of Hawaii.
Chef Lang enjoys preparing new menus for his Chicago dining ventures and refuses to choose a favorite of the ethnic cuisine he most enjoys to prepare. "I like so many," he says. "Chinese, Greek, German, Italian, Japanese -- you name it. I could never choose just one."